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Main lecture for lipids

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Lheanne Tesoro
Lheanne Tesoro
BusinessGesundheit & Medizin
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Lipids ,[object Object],[object Object],[object Object],[object Object]
Types of Lipids ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Fatty Acids ,[object Object],[object Object],[object Object],[object Object],[object Object]
Saturated and Unsaturated Fatty Acids ,[object Object],[object Object]
Structures ,[object Object],[object Object],[object Object],[object Object]
Properties of Saturated Fatty Acids ,[object Object],[object Object],[object Object],[object Object],[object Object]
Properties of Unsaturated Fatty Acids ,[object Object],[object Object],[object Object],[object Object],[object Object]
Learning Check L1 ,[object Object],[object Object],[object Object],[object Object]
Solution L1 ,[object Object],[object Object],[object Object],[object Object]
Fats and Oils ,[object Object]
Triglycerides (triacylglcerols) ,[object Object]
Learning Check L2 ,[object Object]
Solutions L2 ,[object Object],Stearic acid Oleic acid Myristic acid
Properties of Triglycerides ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Hydrogenation
Product of Hydrogenation ,[object Object]
Hydrolysis ,[object Object]
Saponification and Soap ,[object Object],[object Object],[object Object],[object Object]
Saponification
Learning Check L3 ,[object Object],[object Object],[object Object],[object Object]
Solution L3 ,[object Object],[object Object]
The Lipids: Triglycerides, Phospholipids and Sterols
Lipids Objectives ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Fatty Acids ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The Length of the Carbon Chain Short-chain Fatty Acid (less than 6 carbons) Medium-chain Fatty Acid (6-10 carbons) Long-chain Fatty Acid (12 or more carbons)
Fatty Acids are Key Building Blocks ,[object Object],[object Object]
Monounsaturated Fatty Acid (MUFA) ,[object Object]
Polyunsaturated Fatty Acid (PUFA) ,[object Object]
Location of Double Bonds ,[object Object],[object Object],[object Object]
Degree of Unsaturation ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Hydrogenation
Cis-fatty acid : H’s on same side of the double bond; fold into a U-like formation; naturally occurring; Trans-fatty acid : H’s on opposite side of double bond; more linear; occur in partially hydrogenated foods;
 
 
1. Shortening 2. Cube margarine: vegetable oil blend (partially hydrogenated soybean oil and liquid soybean oil), water, whey, etc 1 Tbsp: 9 g fat; 2 g SFA; 2 g PUFA; 2.5 g MUFA; 3. Light Tub Margarine: water, liquid and partially hydro- genated soybean oil, maltodextrin, etc. 1 Tbsp: 6 g fat; 1 g SFA;
Trans-fat must be listed on Food Label By January 1, 2006
 
 
But, is all Trans Fat Bad? CLA Conjugated Linoleic Acid
Essential Fatty Acids (EFA) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],FISH
Omega-3 Omega-6
Omega-3 Fatty Acids ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Essential Fatty Acid Deficiency ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Eicosanoids: made from EFA --derivatives of 20-carbon fatty acids; --affect cells where they are made; --have different effects in different cells --cause muscles to contract and muscles to relax; -- help regulate blood pressure, blood clot formation, blood lipids, and immune response; --participate in immune response to injury and infection, producing fever, inflammation, and pain; --include:prostaglandins, thromboxanes, leukotrienes
Triglycerides ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Triglycerides : lipids composed of three fatty acids attached to a glycerol
Triglycerides ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Fatty Acids in Common Food Fats
 
Phospholipids ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Cell membranes are phospholipid bilayers
 
Sterols: Cholesterol ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Lipid Digestion ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Metabolic Pathways and Energy Production ,[object Object],[object Object],[object Object]
Metabolism ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],catabolic anabolic
Cell Structure ,[object Object],[object Object],[object Object],[object Object],[object Object]
ATP ,[object Object],[object Object],[object Object],[object Object],[object Object]
Structure of ATP
Digestion of Foods ,[object Object],[object Object],[object Object],[object Object],[object Object]
Coenzymes ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Glycolysis: Oxidation of Glucose ,[object Object],[object Object],[object Object],[object Object],[object Object],Glucose two Glyceraldehyde-3-PO 4 two Pyruvate
Glycolysis: Oxidation of Glucose
Glycolysis: Oxidation of Glucose ,[object Object]
Glycolysis: Oxidation of Glucose ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Pathways for Pyruvate ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Pathways for Pyruvate ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Lactate in Muscles ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Learning Check M1 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Solution M1 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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Main lecture for lipids

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  • 22. The Lipids: Triglycerides, Phospholipids and Sterols
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  • 25. The Length of the Carbon Chain Short-chain Fatty Acid (less than 6 carbons) Medium-chain Fatty Acid (6-10 carbons) Long-chain Fatty Acid (12 or more carbons)
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  • 32. Cis-fatty acid : H’s on same side of the double bond; fold into a U-like formation; naturally occurring; Trans-fatty acid : H’s on opposite side of double bond; more linear; occur in partially hydrogenated foods;
  • 33.  
  • 34.  
  • 35. 1. Shortening 2. Cube margarine: vegetable oil blend (partially hydrogenated soybean oil and liquid soybean oil), water, whey, etc 1 Tbsp: 9 g fat; 2 g SFA; 2 g PUFA; 2.5 g MUFA; 3. Light Tub Margarine: water, liquid and partially hydro- genated soybean oil, maltodextrin, etc. 1 Tbsp: 6 g fat; 1 g SFA;
  • 36. Trans-fat must be listed on Food Label By January 1, 2006
  • 37.  
  • 38.  
  • 39. But, is all Trans Fat Bad? CLA Conjugated Linoleic Acid
  • 40.
  • 42.
  • 43.
  • 44. Eicosanoids: made from EFA --derivatives of 20-carbon fatty acids; --affect cells where they are made; --have different effects in different cells --cause muscles to contract and muscles to relax; -- help regulate blood pressure, blood clot formation, blood lipids, and immune response; --participate in immune response to injury and infection, producing fever, inflammation, and pain; --include:prostaglandins, thromboxanes, leukotrienes
  • 45.
  • 46. Triglycerides : lipids composed of three fatty acids attached to a glycerol
  • 47.
  • 48. Fatty Acids in Common Food Fats
  • 49.  
  • 50.
  • 51. Cell membranes are phospholipid bilayers
  • 52.  
  • 53.
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  • 72.